Instructions: In food processor, blend together tuna, cream cheese, lemon juice and hot pepper sauce until smooth. Add pickle; pulse until finely chopped.

Spread 1/4 cup tuna mixture on each tortilla; top each with lettuce leaf.

Roll up tortilla and wrap individually in plastic wrap. [Roll-ups can be refrigerated for up to 1 day.]

Tips:
To make tuna spread by hand, mince the pickle before blending ingredients together in bowl with spatula.

To freeze Tuna Roll-ups, omit lettuce leaf; wrap roll-ups tightly in foil and freeze for up to 1 week.

Instead of tortillas, try whole wheat roti, which is an Indian flatbread, if available.

To soften up the tortillas and make them easier to roll, warm them in a toaster oven or microwave.

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